Gluten-Free Zucchini Noodles with Marinara

Have you ever had zucchini pasta? If not, give this a try, it is absolutely delicious, and you will never miss the wheat noodles!MAS +MENOS -

Ingredientes

1

tablespoon olive oil

2

pints cherry tomatoes, quartered

4

cloves garlic, finely chopped

2

large fresh basil sprigs

1/2

teaspoon salt

1/4

teaspoon pepper

2

lb medium zucchini

2

tablespoons shredded Parmesan cheese, if desired

Instrucciones

Esconder

1

In 8-inch skillet, heat oil over medium-high heat until hot. Add tomatoes, garlic and basil sprigs (do not remove stems), pushing basil sprigs into mixture. Cook 10 to 15 minutes or until basil starts to turn darker. Add salt and pepper; remove from heat. Remove basil sprigs by their stems with a fork.

2

While sauce is cooking, make zucchini noodles. Using vegetable peeler, pull peeler down sides of zucchini, making long strips. Stop when getting to the seedy core. Repeat with other sides of zucchini, until only seedy core is left. Repeat with remaining zucchini. Discard cores or save for another use.

3

Divide zucchini noodles among 4 serving bowls. Top with sauce; sprinkle with cheese.

Consejos de expertos

This is a great recipe to use when zucchini is in season and abundantly available. Zucchini noodles are delicious with only some olive oil, lemon juice, salt and pepper if you do not have time to make the marinara sauce.